Chiffon Nut Cake Recipe

5 1 1
Chiffon Nut Cake Recipe
Chiffon Nut Cake Recipe photo by Taste of Home
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Chiffon Nut Cake Recipe

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5 1 1
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 2 cups all-purpose flour, sifted
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped hickory nuts or pecans
  • CREAMY VANILLA FROSTING:
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine, softened
  • 1-1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons milk
  • Chopped hickory nuts or pecan halves

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides of pan and invert cake onto a serving plate. For frosting, in a bowl, combine confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves. Yield: 12-16 servings.
Originally published as Chiffon Nut Cake in Birds & Blooms February/March 2001, p55

Nutritional Facts

1 slice: 440 calories, 19g fat (5g saturated fat), 109mg cholesterol, 261mg sodium, 62g carbohydrate (47g sugars, 1g fiber), 6g protein.

  • 2 cups all-purpose flour, sifted
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped hickory nuts or pecans
  • CREAMY VANILLA FROSTING:
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine, softened
  • 1-1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons milk
  • Chopped hickory nuts or pecan halves
  1. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides of pan and invert cake onto a serving plate. For frosting, in a bowl, combine confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves. Yield: 12-16 servings.
Originally published as Chiffon Nut Cake in Birds & Blooms February/March 2001, p55

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Diyana User ID: 5996384 34835
Reviewed May. 1, 2014

"It`s perfect!"

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